Monday, February 28, 2011

I am glad to say that for the month of February I had made 55 entries, 1 entry on PATYSKITCHEN GIVEAWAY announcement and 54 entries on what had been tasted and tested by PATYSKITCHEN. I had summarized the entries by date of posting. If you wish to refer on any of the recipes please refer to the blog archives column. Hope you've ENJOYED and I appreciate feedbacks and comments for improvements.

This is my second attempt made this Kuih Talam Marble. I am still not happy with the top layer finishing, anyhow I will try again. For recipe please refer to Talam Pandan Marble, just replaced the pandan juice with palm sugar. As I said in my earlier post for the base you can do with anything, red bean, green bean, sweet corn etc...

I prepared this creamy soup to compliment the Crispy Fish Fillet. This dish is very nutritious and if you have children who refuse to take vegetables, let them take this soup. They won't realize the existence of the celery. Very tasty and delicious. Recipe adapted from Martha Stewart TV Show. Celery potatoes are pureed together and gives out an aromatic flavor which is truly delicious. The name itself is creamy, but the recipe contains no cream, the addition of potatoes adds substance and creaminess to the soup. Enjoy this soup .

INGREDIENTS

2 tbsp butter

12 - 15 stalks celery cut crosswise

1/2 cup chopped chicken fillet

1 medium onion coarsely chopped

3 -4 potatoes cut into cubes

1 -2 tbsp fresh lemon juice.

PREPARATION

Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; and chicken, season with salt. Cook, stirring occasionally, until vegetables and chicken begin to soften, 8 to 10 minutes.

Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables and chicken are very tender, about 20 minutes.Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape:

Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

If you are bored with rice try this deep-frying panko-crumbs fish fillet. Pair with creamy soup and green salad, this one dish meal completes you balance diet. Save money on your meal by using budget dory fish fillet.

INGREDIENTS

2 large egg whites, lightly beaten

1 cup panko (Japanese breadcrumbs)

1/2 teaspoon paprika

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

4 (6-ounce) skinless cod fillets

1 teaspoon black pepper

1/2 teaspoon salt

1/4 cup canola mayonnaise

2 tablespoons finely chopped dill pickle

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh dill

Lemon wedges

PREPARATION

Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture.

Sunday, February 27, 2011

This is Malaysian traditional pancake. Serve best during breakfast or tea time. Normally eaten either with sugar or sambal. There's no exact recipe for this dish, since it's a traditional dish, the measurement are normally by estimation - "agak-agak", you must be able to balance the consistency of the batter. It should not be too thick nor too thin. It's delicious and I can say that once eaten it's difficult to stop, so just try this.

INGREDIENTS

500 gm flour / 500 gm tepung

200 gm grated coconut / 200 gm kelapa parut ambil yang putihnya

salts to taste / garam secukup rasa

sufficient water / air secukupnya.

PREPARATION

Mix all ingredients and make sure the batter is not to thick and not to thin. Cook the batter like doing pancake./Bancuh semua bahan dan pastikan ianya tidak terlalu pekat dan tidak terlalu cair. Masak seperti mana membuat lempeng.

An everlasting and all time favourite normally serve during breakfast or tea time. Perfect leftover menu especially for over ripe bananas. I've made an entry on this before and for recipe please refer to my entry on Kuih Cekodok. There are so many variations to this kuih kodok. Mine I used self raising flour, much easy there's no need to add baking powder. I do add in some grated coconut made it much creamer.

Happy Sunday everyone, lovely Sunday and our breakfast today are Coconut Pancake aka Lempeng Kelapa, Shrimp Fried Rice and Kuih Kodok (Banana Balls). I used all the left over, left over rice for the fried rice, left over "Sambal Sardine" for the pancake and the left over banana for the kuih kodok. Heavy enough that I plan to skip lunch. Today breakfast is a real and typical Malay breakfast Menu. Hope you enjoy it.

Vietnamese Meatball Beef Noodles Soup aka Pho Bo is a nourishing soup made with flat rice noodle.It's a popular street dish in Vietnam and so popular that many consider this dish as a national dish. This dish has its story, there are many stories how this dish became the Vietnamese classic, some claimed that it was originated from Hanoi and some claimed that there were French influence in the broth. Anyway this dish is fantastic your trip to Vietnam will not complete without tasting it.

For muslim there are few halal restuarants that you can enjoy this. My first encounter this authentic Vietnamese Beef Noodle Soup was way back in 2004 in HCMC - Ho Chih Mi City. Superb...7 days there and 7 days without miss.

The beef broth is the most important element in this dish. The beef broth perfumed with star anise, peppercorns and ginger. Translucent rice noodles float in the bowl, topped by thin beef slices and sauteed sweet and crisp shallots. Sprigs of fresh Thai basil, mint and cilantro always accompany Pho. Bean sprouts, chilies and fresh squirts of lime also are added for a burst of flavor. To do this dish on your own you got to ensure these three important points are strictly adhered

The broth must be clear and have the essence of beef and beef bones. It must be steaming hot to the touch.

The rice noodles should be soft but firm. The sliced beef must be cooked and tender.

The presentation must be attractive with garnishes of harmonious colour.

I had been wanting to try making the traditional beef pho (or pho bo) from scratch. I started looking for a recipe in my bookmarks and the one that caught my attention was from bigoven.com. Even though this Pho Bo sounds like our local Mi Soup or Bihun Soup it took a bit of work and time to prepare the broth. To get a clear soup, you have to strain the broth. This part of the process I considered a bit taxing, but you have to do it if you really want the authentic Pho Bo, after all I can said that it's worth. Nice and beefy and sweet and salty and eating with raw taugeh, basil and mints enhances the noodles aromatically.

For this recipe I used egg noodles (yellow mee) and since my children loved meatballs, I added the meatballs to the broth. To get a better impact I made our own "sambal kicap", real....real hot. The choice of noodles is your, you can use keuw teaw, bihun or even egg noodles.

Tip: You can char the onion and ginger directly on the flame of a gas stove or under the broiler. /Untuk menambahkan keharuman sup, bakar bawang dan halia terlebih dahulu (macam membakar belacan untuk sambal belacan)

Tip: You can place the beef in the freezer for 20-40 minutes before slicing to make it easier to slice thinly./Masukkan daging ke dalam freezer selama 20 -40 untuk mendapatkan hiris yang cantik dan nipis.

Tip: Since the broth takes so long to make you can make it the night before. Another benefit of making it the night before is that you can easily skim off the fat when you pull it out of the fridge the next day./Memandangkan sup mengambil masa yang terlalu lama untuk direneh, buatlah sup sehari lebih awal, cara ini memudahkan untuk mengeluarkan lemak-lemak pada daging.

Friday, February 25, 2011

Some called it Pulut Kuning, some called it Nasi Kunyit, what ever the name given both are the same dish made of glutinous rice cooked with tumeric. This dish is known to the Malay and Chinese Peranakan and always associated with special auspicious functions like thanksgiving - kenduri kesyukuran and for the Nyoya, Nasi Kunyit will be packed to be together with hard boiled eggs and Ang Ko Kuih as baby's first month celebrations. Interesting each has it's own way of celebration and Nasi Kunyit aka Pulut Kuning is a dish that transcends two cultures in Malaysia. You can only get Nasi Kunyit/Pulut Kuning during such occasion. If you are lucky enough you can get it from the food stalls, but hardly get it, so if you crave for the Nasi Kunyit then the best way is D.I.Y ha...ha... anyway it's not difficult to do. Serve well with curry or rendang.

For The Nasi Kunyit.

500g glutinous rice /500 g beras pulut

1 1/2 tbsp turmeric powder /1 1/2 sdb serbuk kunyit

2 pieces dried tamarind skin / 2 keping asam keping

2 cups coconut cream /2 cawan santan

1 tsp salt /1 sdt garam

2 pandan leaves, knotted /2 helai daun pandan diikat

Mix glutinous rice and turmeric powder in water just over the level of rice. Soaked overnight, drained

Place rice and pandan leaves in a tray or casserole dish, and into a steamer.

Steam over high heat for about 20 minutes, or till it is almost cooked. Remove from steamer.

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ABOUT ME - THE LANDLORD

A HR Practitioner by profession, a mother of four lovely daughter and a son, a sister of 5 siblings,and an ordinary person with strong passion in cooking.I welcome all of you to my kitchen and share the cooking experience together. My hope is to inspire working mum and teens to get in the kitchen. It is a good therapy for bonding good relationship between moms and daugther. HAPPY COOKING and enjoy the JOY and PLEASURE of being your home CHEF.